Lunch Salad

Life is feeling quite busy right now and I know I’m not alone in thinking this (just ask my husband!). It’s easy to spend all my time doing things for other people. More and more I’m finding out how important it is that I carve out some time that is just me. No expectations just me by myself, sitting with my own thoughts. Most days this time is lunch.

The kids are off to school and the laundry is in. I’ve jogged around the neighborhood and run to the grocery store. Volunteered at the school and answered emails. Breakfast dishes are put away and now it’s noon and time to breath (and get out of these sweaty clothes!).

My go-to lunch is a pub style (pubby is what I call it) salad. Mildly indulgent and full of all the things I love. Lettuce, canned beans (black or garbanzo), cheese, veggies, and avocado. Finish with salt and pepper and a swirl of ranch dressing. Time to dig in!

Lunch Salad

Serves 1

Feel free to use whatever combinations you prefer but this is what I usually put in mine.

2 cups baby spinach, slightly torn

1/2 cup canned black beans, rinsed

Assorted vegetables and herbs – I used chopped celery and green onions today

1/2 avocado, cut in large chunks

1/4 cup shredded cheddar cheese or 2 tbs crumbled feta cheese

2 tbs ranch dressing

Salt and pepper to taste

Using a large bowl, layer ingredients in order as listed. Mix and enjoy!